Eat | BLT Salad

4 servings

8 slices bacon

1 4-ounce piece rustic country-style bread

⅓ cup mayonnaise

2 tablespoons fresh lemon juice

Kosher salt, freshly ground pepper

⅓ cup olive oil

Pinch of sugar

¼ bunch or a very small handful of chives

2 romaine hearts or watercress

1 pound ripe juicy tomatoes, cut into bite-size wedges or slices

1 large avocado, sliced

Preparation

Step 1

Preheat oven to 350°. Arrange 8 bacon slices side by side on a small rimmed baking sheet, overlapping slightly if necessary.

Step 2

Bake bacon, removing sheet from oven and turning slices with tongs halfway through, until slices are deep reddish brown with crispy edges, 25–35 minutes. Increase oven temperature to 425°.

Step 3

While bacon is cooking, cut crusts off bread; discard. Tear bread into 1" pieces. Don’t worry if the pieces end up in different shapes and sizes. Irregular is good! You should have about 2 lightly packed cups.

Step 4

Transfer bacon to a paper towel–lined plate and blot with more paper towels to absorb excess fat. The bacon will crisp as it cools. Reserve baking sheet with bacon fat.

Step 5

Scatter bread on reserved baking sheet and toss with tongs until bread is evenly coated in fat.

Step 6

Bake bread, tossing once halfway through, until pieces are golden all over and crisp, 10–15 minutes. Let cool.

Step 7

Meanwhile, whisk ⅓ cup mayonnaise and 2 Tbsp. lemon juice in a medium bowl. Season with salt and lots of pepper, then slowly stream in ⅓ cup oil, whisking until dressing is thick and emulsified. Whisk in a pinch of sugar; set aside.

Step 8

Thinly slice enough chives to measure 2 Tbsp. and whisk into bowl with dressing.

Step 9

Slice remaining chives into 1" pieces; set aside.

Step 10

Halve 2 romaine hearts lengthwise, trim off root ends, then cut each half in half again crosswise. Arrange lettuce pieces on a large platter or divide among individual plates. Season with salt and pepper and drizzle about a third of the dressing over top.